"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Rice Curry Recipe

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This recipe for Chicken Rice Curry, by , is from CES Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edeana Vollmer

Category:
Category:

Ingredients:  
Ingredients:  
4 tablespoons butter
1 1/2 teaspoons salt
1/4 teaspoon white pepper
1 tablespoon curry powder (or to taste)
31/2 pounds cut-up chicken
1 cup raw rice
2 cups hot chicken broth
1 cup sliced, blanched almonds
1 cup heavy cream

Directions:
Directions:
Melt butter in deep skillet or casserole: stir in salt, pepper, and curry powder. Add chicken pieces and turn to coat with seasoned butter: cook 5 minutes. Stir in almonds and cream. Cover and bake in 350 oven for 30 minutes. Add rice and broth. Re-cover and bake 30 minutes longer, removing cover for the last 10 minutes.

Personal Notes:
Personal Notes:
Try this using a couple of chicken breasts, drumsticks and thighs instead of a whole chicken. Cut everything else in half. You can eliminate almonds (expensive), substitute canned milk for the cream (less calories) and use canned chicken broth, or even make it with chicken bouillon.

 

 

 

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